jerusalem artichoke and leek soup
July 10, 2011 § Leave a comment
Its cold again. Winds carrying a deep bite. The chill sinking into all the corners of the city, making its way up my street, into my house and crawling up through my toes and fingertips. Still, not so bad that it can’t be fixed with a steaming bowl of soup, a hot water bottle tied to my kidneys and a woolen blanket wrapped around my waist. It does require a waddle rather than a walk, but somehow the heater alternative is only reserved for very special occasions. A hard-line habit, that I’m telling you, a part of me is looking forward to the day I grow out of.
But winter also comes with so many wonderful and soothing vegetables. I talked about kale before – with its leaves of grandma skin. And in following that thought, its only fair I offer you a recipe from the wizened old Jerusalem artichoke – wrinkled like grandpa memories.
Simple and good, a bowl of this soup on a cold winters day is sure to make you delighted! And like all the best recipes, it starts with butter!
Ingredients
40 g butter
2 cloves garlic
1 large leek
1/2 tsp paprika
1/2 tsp nutmeg
600 g Jerusalem artichoke
200 g potatoes
750 ml stock
Salt and pepper to taste
Pre-heat the oven to 200°C /390°F
Roast the artichokes and potatoes in the oven along with a dash of olive oil and salt and pepper to taste until cooked through (about 45 minutes).
Heat the butter in a large saucepan, add the garlic and leek. Fry until soft. Add all the remaining ingredients including the roasted vegetables and bring to the boil. Puree. Add salt and pepper to taste and serve with crusty bread.
the invisible cookbook 
Leave a Reply